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Royal sponge with china rose buttercream WEB

Royal victoria sponge

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3.281 stars based on 25 ratings

This classic victoria sponge cake is a recipe fit for a Queen. It combines some of Britain’s most love dishes; from a soft vanilla victoria sponge, filled with fresh British strawberries, buttercream infused with the nations favourite drink – tea and topped with a Eton Mess style ‘crown’ of meringues and berries. A real royal showstopper.

Key Information

  • Prep:
  • Bake:
  • Serves:10
  • Skill level:easy

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Ingredients

For the sponge

  • 4 4 Egg(s) (free range)
  • 225g 8 oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 225g 8 oz Self-raising white flour (we use Allinson)
  • 2tsp 2tsp Baking powder
  • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey)
  • 225g 8 oz Butter (unsalted) softened

For the buttercream

  • 2 2 China Rose Tea (we use Twinings) China Rose Tea
  • 80g 2⅞ oz Butter (unsalted)
  • 50ml 1¾ fl oz Milk (whole)
  • 250g 8⅞ oz Icing sugar (we use Silver Spoon)

For the filling

  • Strawberry jam
  • 200g 7⅛ oz Strawberries

For the meringues

  • 4 4 Egg white(s) (free range)
  • 125g 4½ oz White caster sugar (we use Silver Spoon) White caster sugar
  • 125g 4½ oz Icing sugar (we use Silver Spoon) Icing sugar

For the topping

  • 100g 3½ oz Blueberries
  • 100 100 Raspberries
  • 100g 3½ oz Strawberries
  • 100g 3½ oz Cherries

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    To make the meringues; preheat the oven to 110°C (100°C/gas mark 4) and line several baking trays with non-stick paper.

  2. Classic mode Step 2

    In a clean bowl, beat the egg whites until they become fluffy with stiff peaks.

    Ingredients for this step

    • 4 4 Egg white(s) (free range)
  3. Classic mode Step 3

    Gradually spoon in the caster sugar, mixing for a few seconds between each addition. This should thicken the mixture and add a sheen.

    Ingredients for this step

  4. Classic mode Step 4

    With a metal spoon or spatula, fold in the icing sugar in four amounts. Then fill into a piping bag, fitted with a star nozzle and pipe small circles of meringue onto your baking trays.

    Ingredients for this step

    • 125g 4½ oz Icing sugar (we use Silver Spoon) Icing sugar
  5. Classic mode Step 5

    Bake for 1 hour 15 minutes, then turn off the oven and leave the meringues to cool inside. (Ideally overnight)

  6. Classic mode Step 6

    To infuse the milk; in a small saucepan, heat 50ml of milk with two teabags of china rose tea for 10 minutes (be careful not to boil)

    Ingredients for this step

    • 50ml 1¾ fl oz Milk (whole)
    • 2 2 China Rose Tea (we use Twinings) China Rose Tea
  7. Classic mode Step 7

    Squeeze the teabags, remove and leave the milk to one side to cool.

  8. Classic mode Step 8

    Preheat the oven to 180°C  (160°C fan / Gas Mark 4)

  9. Classic mode Step 9

    Grease and line two 8 inch sandwich tins with baking paper.

  10. Classic mode Step 10

    In a bowl, beat together the softened butter and sugar until light and fluffy.

    Ingredients for this step

  11. Classic mode Step 11

    Add each egg to the mix, one by one, mixing between each addition and adding a tablespoon of the flour to keep the mix smooth.

    Ingredients for this step

    • 4 4 Egg(s) (free range)
  12. Classic mode Step 12

    Add the vanilla extract, baking powder and flour and continue to mix until these ingredients have been fully incorporated.

    Ingredients for this step

    • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey)
    • 2tsp 2tsp Baking powder
    • 225g 8 oz Self-raising white flour (we use Allinson)
  13. Classic mode Step 13

    Carefully split the mixture evenly between the two cake tins and bake for 25 minutes until cooked throughout.

  14. Classic mode Step 14

    Remove the cakes from the oven and leave to cool on a wire rack.

  15. Classic mode Step 15

    To make the buttercream, beat together the icing sugar and butter, then gradually pour in the tea infused milk.

    Ingredients for this step

    • 125g 4½ oz Icing sugar (we use Silver Spoon) Icing sugar
    • 80g 2⅞ oz Butter (unsalted)
  16. Classic mode Step 16

    Once the cakes are cooled, spoon a circle of strawberry jam in the centre on the bottom sponge. Leaving a gap around the sides for the buttercream.

    Ingredients for this step

    • Strawberry jam
  17. Classic mode Step 17

    Slice a handful of the strawberries thinly and layer around the edge of the jam circle.

    Ingredients for this step

    • 100g 3½ oz Strawberries
  18. Classic mode Step 18

    Fill a piping bag with the buttercream and pipe blobs around the outer rim of the bottom sponge.

  19. Classic mode Step 19

    Place the other sponge on top of the filling and spread a thin layer of the remaining buttercream over the top of the cake.

  20. Classic mode Step 20

    Top the cake with a circle of meringues and fill the centre with a selection of fresh berries.

    Ingredients for this step

    • 100g 3½ oz Cherries
    • 100g 3½ oz Blueberries
    • 100 100 Raspberries
    • 100g 3½ oz Strawberries